RECIPE | Summer Salad by Anthony Bisquerra

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In celebration of the summer solstice on 20 June, we’re sharing the recipe for the perfect summer dish: a fresh salad brimming with crunchy vegetables and dressed with a punchy vinaigrette. This recipe is courtesy of Anthony Bisquerra, the chef of two-Michelin-starred restaurant La Table de l’Alpaga as well as L’Onyx bistro at the Alpaga, Megève.

Ingredients for the Salad

  • 1 romaine lettuce head
  • 500g rocket salad
  • 2 red oak lettuce leaves
  • 1 bunch of chives
  • 1 bunch of chervil
  • 1 bunch of dill
  • ½ bunch of radishes
  • 2 orange carrots
  • 2 purple carrots
  • 2 yellow carrots
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 fennel bulb
  • 80g of roasted pine nuts
  • 80g of roasted einkorn

Ingredients for the Vinaigrette

  • 45ml red wine vinegar
  • 45ml sherry vinegar
  • 6g salt
  • 15g mustard
  • 15g chopped shallots
  • 4g chopped tarragon
  • 20cl sunflower oil
  • 10cl olive oil

Method

  1. Heat the oven and roast the pine nuts for 10 minutes at 150°C, turning twice for an even colour.
  2. Wash the lettuce and salad leaves.
  3. Cut the radishes, carrots, zucchinis and fennel into approximately 2mm thick shavings using a mandolin. Plunge them in iced water.
  4. Make the herb salad by combining the herb leaves and sprigs (keep the stems to create a delicious herb oil).
  5. For the vinaigrette, mix the vinegars with the salt until dissolved, add the mustard, then the oils, the shallots and the tarragon.
  6. Drain the vegetables and then mix in a bowl mix together with the herb salad and the roasted pine nuts.
  7. Season with the vinaigrette to your liking.

Anti-waste tip: Collect the stems of herbs, mix with grapeseed oil (3 bunches of stems / 50 cl of grapeseed oil). Pass through a colander and reserve away from the light. You can use this herbal oil to season your salads.

Recipe courtesy of Anthony Bisquerra chef of two-Michelin-starred restaurant La Table de l’Alpaga as well as L’Onyx bistro at the Alpaga, Megève.


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